Ingredients
- 200 g hazelnuts
- 750 ml fresh milk
- 6 eggs
- 150 g sugar
- 150 g biscuits
- 4 tsp butter
- Vanilla
Method
Blanch the hazelnuts briefly in boiling water and peel them. Grind them and add the sugar.
Bring the milk to the boil and add the crumbled biscuits. Cook for about 5 minutes, then add the butter and vanilla. Strain the mixture, removing the excess milk. Return to the heat and add the hazelnuts and sugar. Stir until the sugar dissolves. Remove from the heat. Let the mixture cool and add the egg yolks one at a time, stirring constantly. Whisk the egg whites to stiff peaks and fold them into the mixture. Pour into a baking dish and bake in a water bath at 170 degrees for about 30 minutes.
Serve the dessert chilled.
